Preparation Steps

• Press or roll the refrigerated chocolate chip cookie dough on parchment paper into a 9x13 inch rectangle about 0.25-inch thick.
• In a medium bowl, mix the brownie mix, vegetable oil, eggs, and water until a thick, spreadable batter forms.
• Spoon about 0.75 cup of the brownie batter over the cookie dough and spread evenly, leaving a 0.5-inch border on all sides.
• Carefully roll the dough from one long edge into a log, similar to a cinnamon roll.
• Wrap the log tightly in plastic wrap and freeze for 1 hour or refrigerate for at least 2 hours until firm.
• Preheat the oven to 350°F and line two baking sheets with parchment paper.
• Slice the log into 0.75-inch thick swirls and place them 2 inches apart on the prepared baking sheets.
• Bake for 10 to 12 minutes until edges are golden and centers are set but still soft.
• Let the cookies cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.